About the Recipe
Ingredients
2 cups crushed raspberries
1 cup crushed blackberries
5¼ cups granulated sugar
1 box 1.75 ounce “original” Sure-Jell premium fruit pectin
¾ cup water
Preparation
Step 1
Prepare berries by crushing with a potato masher or rigid pastry blender. The jam should have little bits of fruit, but be mostly crushed. Measure exact amount of prepared berries into a large bowl.
Step 2
Measure the exact amount of sugar and stir into berries. Mix well and let stand for 10 minutes, stirring occasionally.
Step 3
In a small saucepan, stir together the pectin and 3/4 cup water. Pectin may start out lumpy. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
Step 4
Stir hot pectin mixture into berry mixture. Then stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Step 5
Immediately fill containers with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling. Wipe the rims of the containers clean and screw on lids.
Step 6
Let stand at room temperature 24 hours until set. Then store in the refrigerate for up to 1 month. Otherwise, store in freezer for up to 1 year, and thaw individual containers in the refrigerator.
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